Description
Fresh, colorful, and bursting with seasonal veggies — this spring pasta is light, flavorful, and perfect for a quick, feel-good meal!
Ingredients
- 12 oz pasta (linguine, penne, or farfalle work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas or green peas
- 1 cup cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved from cooking)
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil, parsley, or dill
- Optional: Red pepper flakes, extra Parmesan
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
Step 2: Sauté the Veggies
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add asparagus and snap peas, cooking for 3–4 minutes until crisp-tender.
Step 3: Add Tomatoes and Lemon
- Stir in the cherry tomatoes, lemon zest, and lemon juice. Cook for another 1–2 minutes.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the skillet. Toss with Parmesan, reserved pasta water, and season with salt, pepper, and red pepper flakes if using. Stir until creamy and everything is evenly coated.
Step 5: Finish and Serve
- Remove from heat and toss in fresh herbs. Serve immediately with extra Parmesan and lemon wedges on the side.
Notes
- Don’t overcook the veggies — keep them crisp and bright.
- Use freshly grated Parmesan for the best melt and flavor.
- Add pasta water gradually for a silky, light sauce.
Keywords: spring pasta recipe, lemon parmesan pasta, asparagus pasta, fresh veggie pasta, quick spring dinner, light pasta recipes, vegetarian pasta dishes, seasonal pasta recipes, easy weeknight pasta, lemon garlic pasta, spring vegetable pasta